Warnings

Directions

You will need: 1-1/4 cups water. Time to bake! 1. Heat: Move oven rack to lowest position if using angel food pan (remove other racks) or middle position if using loaf pans. Heat your oven to 350 degrees F if using a shiny metal pan. For dark or nonstick pan, heat to 325 degrees F. Do not grease pan. 2. Beat: Beat cake mix and water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Pour into an ungreased pan. (Do not use Bundt pan or angel food pan that is smaller than 10 inch x 4 inch, or batter will overflow.) 3. Bake: Bake as directed in chart or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. 4. Cool: Immediately turn pan upside down onto glass bottle, or rest each loaf pan on its side on heatproof surface, until cake is completely cool. (See photo on side of box.) Run knife around edges; remove from pan. Cut with serrated knife, using sawing motion, or with electric knife. Store tightly covered. 10 Inch x 4 Inch Angel Food (Tube) Pan: 37-47 bake time (in minutes). Two 9 Inch Loaf Pans: 35-45 bake time (in minutes); Three 8-1/2 Inch Loaf Pans: 28-38 bake time (in minutes). High Altitude (3500-6500 ft): Do not use 9 inch loaf pans. Stir 1/3 cup cornstarch into dry cake mix. Beat on low speed 30 sec; beat on medium speed 3 min. Bake angel food pan 45-55 min. Tips for cooling angel food cake: Turn pan upside down on a glass bottle or rest each loaf pan on its side on heatproof surface.

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